is a spice mixture or blend used in Middle Eastern, Turkish cuisine and Greek cuisine. Spice up your meat pies!
3 Tablespoons olive oil
1 onion, minced
1 ½ pounds Australian lamb leg, minced
1 cup dark beer
1 ½ cup beef stock
1 carrot, minced
1 celery stalk, minced
2 garlic cloves, minced
1 Tablespoon tomato paste
1 Tablespoon Baharat seasoning blend
1 Tablespoon honey
2 Tablespoons flour
1 cup feta cheese
1 cup cream cheese
Micro mint, to garnish
For the filling: Cook the first ten ingredients in a large pot over MEDIUM heat until tender- about 15 minutes. Create a slurry with the flour and honey and water as needed and add to the meat mixture. Cook until thickened- about 5 minutes. Remove from heat and reserve under refrigeration until ready to use.
For the pies: In small muffin tins, add lamb fill into blind baked pie dough shells. Top with dough and brush with egg wash. Baked until golden.
For the whipped feta: In a mixer, fitted with a paddle whip, mix together feta and cream cheese until smooth.
To serve: Pipe a dallop of whipped feta cheese atop the party pies and garnish with micro mint. Serve immediately.